Ratatouille from the Grill
|Eggplant||1 Large (Aubergine)|
|Salt||To Taste (Plus 1 Teaspoon)|
|Yellow onion||1 Large|
|Zucchini/Yellow crookneck squashes||2 (Courgettes)|
|Red bell pepper/Green bell pepper||2 (Capsicums)|
|Fresh mushrooms||10 Large|
|Olive oil||6 Fluid Ounce (3/4 Cup/180 Milliliter)|
|Tomato||1 Large, peeled, seeded and chopped|
|White wine vinegar||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground pepper||1⁄2 Teaspoon|
|Chopped fresh parsley/Basil||3⁄4 Ounce, chopped (1/2 Cup/320 Grams)|
Cover a baking sheet with paper towels.
Trim the egg plant and then cut crosswise into slices about 1/2 inch (12 mm) thick.
Sprinkle both sides of each slice lightly with salt.
Spread the slices out on the towel-lined baking sheet and cover with more paper towels.
Let stand for about 1 hour.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Rinse the eggplant slices and pat them dry with paper towels.
Prepare the remaining vegetables as follows, setting each aside on a large platter as it is prepared:
Cut the onion crosswise into slices 1/2 inch (12 mm) thick.
Halve the squashes length wise.
Cut the bell peppers crosswise into rings 1 inch (2.5 cm) thick, removing the seeds and ribs from each ring.
Trim the stems of the mush rooms but leave them whole.
Arrange the vegetables on the rack and grill, turning two or three times and brushing them with 1/2 cup (4 fl oz / 120 ml) of the olive oil, until lightly browned and tender-crisp when pierced with the tip of a sharp knife, 10-12 minutes.
Remove from the grill and let cool.
Cut into bite-size pieces.
Meanwhile, in a large serving bowl, stir or whisk together the remaining 1/4 cup (2 fl oz / 60 ml) olive oil, the tomato, vinegar, garlic, 1 teaspoon salt, the ground pepper and basil or parsley.
Add the vegetables and toss gently to combine.